Vegetable Rice Balls Recipe – Crispy Sesame Fried Snacks

Last Updated on 4 months by Neha Deshmukh

Vegetable Rice Balls Recipe – Crispy Sesame Fried Snacks

Introduction

Hey everyone! I’m so excited to share this recipe for Vegetable Rice Balls with you. These little guys are seriously addictive – crispy on the outside, soft and flavorful on the inside. I first made these when I was looking for a way to use up leftover rice, and they’ve been a hit ever since! They’re perfect as a snack, appetizer, or even a light meal. Plus, they’re surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These Vegetable Rice Balls are a winner for so many reasons. They’re a fantastic way to sneak in some extra veggies, especially if you have picky eaters. They’re also incredibly versatile – you can customize the vegetables and spices to your liking. And honestly, who can resist anything that’s deep-fried and coated in sesame seeds? They’re just pure comfort food!

Ingredients

Here’s what you’ll need to make these delightful little snacks:

• 1 cup cooked rice
• 3 spring onion whites (finely chopped)
• 1 cup chopped vegetables (carrot, beans, capsicum) – about 150g total
• 1-2 green chili (finely chopped) – adjust to your spice preference
• 3 garlic cloves (crushed)
• 1.5 tbsps coriander leaves (chopped)
• 1 tsp soy sauce
• to taste black pepper powder
• 2.5-3 tbsps corn flour
• 2 tbsps honey
• as needed sesame seeds
• to taste salt
• as needed oil (for deep frying)
• 0.5 tbsp oil
• 2 tbsps flour (maida)
• 1 pinch salt
• as needed water

Ingredient Notes

Let’s talk ingredients! Using cooked rice is key here – leftover rice works brilliantly. It should be a little sticky, so basmati or short-grain rice are great choices. Don’t use freshly cooked rice, it will be too soft.

The sesame seeds are what give these rice balls that amazing crunch. I like to use a mix of white and black sesame seeds for a beautiful look, but either one works.

And finally, the honey and soy sauce? That’s where the magic happens! They create a lovely balance of sweet and savory that’s just irresistible. Don’t be afraid to adjust the amount of honey to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 0.5 tbsp oil in a pan. Sauté spring onion whites, garlic, and green chilies for about 3 minutes, until fragrant.
2. Add the chopped vegetables and sauté for another 5 minutes, until they’re slightly softened but still have a bit of crunch. Season with salt, pepper, and soy sauce. Remove from heat and let the mixture cool completely.
3. In a large bowl, combine the cooked rice, coriander leaves, sautéed vegetables, corn flour, and honey. Mix everything really well until it’s all combined.
4. Now, shape the mixture into lemon-sized balls. This can get a little sticky, so lightly wet your hands with water to prevent sticking. Place the rice balls on a plate and refrigerate for at least 15 minutes to help them firm up.
5. While the rice balls are chilling, prepare the batter. In a separate bowl, whisk together the flour, a pinch of salt, and enough water to create a smooth, thin batter.
6. Dip each rice ball into the batter, making sure it’s fully coated. Then, roll it in sesame seeds until it’s evenly covered.
7. Heat oil for deep frying over medium-high heat. Carefully drop the coated rice balls into the hot oil, a few at a time. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
8. Remove the fried rice balls with a slotted spoon and place them on paper towels to drain any excess oil. Keep them warm until serving.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy rice balls.
• Make sure the oil is hot enough before adding the rice balls. You can test it by dropping a tiny piece of batter into the oil – it should sizzle immediately.
• For extra crispy rice balls, double-fry them! Fry them once for 2 minutes, remove, and then fry again for another 1-2 minutes.

Variations

• Vegan Adaptation: Swap the honey for maple syrup or agave nectar.
• Gluten-Free Adaptation: Use gluten-free flour (like rice flour or chickpea flour) for the batter.
• Spice Level Adjustment: My family loves a bit of a kick, so I usually add 2 green chilies. But if you prefer milder flavors, just use one, or even skip them altogether!
• Festival Adaptation: These are amazing during Diwali or Holi! They’re a perfect savory snack to balance out all the sweets. My grandmother used to make a huge batch for our family gatherings.

Serving Suggestions

Serve these Vegetable Rice Balls hot with your favorite dipping sauce. Tomato ketchup is a classic, but they also pair well with sweet chili sauce, mint chutney, or even a simple yogurt dip.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of rice works best for this recipe?

Basmati or short-grain rice are ideal because they tend to be a little stickier, which helps the rice balls hold their shape. Leftover rice is perfect!

Can I prepare the rice balls ahead of time?

Yes, you can! You can shape the rice balls and refrigerate them for up to 24 hours before frying.

Can I bake these rice balls instead of frying them?

You can, but they won’t be as crispy. Preheat your oven to 200°C (400°F), place the coated rice balls on a baking sheet, and bake for 15-20 minutes, flipping halfway through.

What dipping sauces pair well with these vegetable rice balls?

Tomato ketchup, sweet chili sauce, mint chutney, and yogurt dip are all great options!

How can I adjust the sweetness level in this recipe?

Simply adjust the amount of honey you use. Start with 1 tablespoon and add more to taste.